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Bread & Cookies >  Carrot Muffins >

 

Carrot Muffins

• 2 C whole wheat flour

• 2 C all-purpose flour

• 2 TBS baking powder

• 1 tsp. salt

• 1/2 C packed brown sugar

• 1 tsp. cinnamon

• 1/4 tsp. allspice

• 2 C fresh carrots, finely grated

• 2 eggs

• 2 C milk

• 1/2 C molasses

• 1/2 C butter, melted

• 1 C walnuts, chopped

• 1 C raisins

Preheat oven to 400-degrees F. In a large bowl, mix together wheat and white flours, baking powder and salt. Add brown sugar, cinnamon, allspice and grated carrots; mix well. In another bowl, beat eggs. Add milk, molasses and butter. Combine with flour mixture. Stir until all dry ingredients are moist. Add walnuts and raisins, stir. Spoon batter into greased muffin tins. Bake for twenty-five to thirty minutes. Cool on a rack. Recipe makes twenty-four muffins.

 

Recipe featured in Food Fare's Community Garden Cookbook.

 

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